This keto turkey pot pie with a rich buttery crust is the perfect way to enjoy leftover turkey. As well as low carb, this crust is gluten free too.
Pure comfort food that is easy to make and a family favourite. The almond flour crust covers a creamy turkey and vegetable filling and is melt in your mouth, can I have another slice good.
What is a pot pie?
Originally from Greece and adapted by the Romans the history of the pot pie goes back many years. It's a simple recipe of meat and vegetables covered with a pie crust. Traditionally the pie crust is made with a flaky pastry. This recipe has a low carb pastry crust instead.
The vegetables in a traditional pot pie are usually carrots and peas which are too high in carbs, so we have used low carb vegetables to mimic them.
How to make keto turkey pot pie
Start by making the pastry as it needs to chill in the fridge for 30 minutes. Then make the filling.
The ingredients
For the pie crust:
- Almond flour
- Butter
- Coconut Flour
- Egg
- Cheddar cheese - This could be swapped with gruyere cheese.
For the filling:
- Turkey - left over roasted turkey cut into pieces
- Green beans - chopped small to imitate peas
- Orange pepper - chopped small to imitate carrots
- Shallot
- Celery
- Garlic
- Chicken stock - any leftover turkey gravy could be used too
- Cream
- Thyme
- Butter
What to serve with the pot pie
As delicious as this pie is by itself, serve this with a few side dishes for a great meal
Garlic Parmesan Keto Roasted Broccoli
Keto Brussel Sprouts Gratin with Walnuts
Recipe Tips
Make individual pot pies by using medium sized ramekin dishes.
This recipe can be made ahead. Make the pastry and keep it wrapped up in clingfilm in the fridge. The filling can be made and kept in a container. Then when you are ready to bake, assemble the pie.
Try this with leftover roast chicken and other low carb vegetables for a delicious low carb pie.
To make the sauce for the filling creamier, add cream cheese or grated Cheddar cheese.
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Keto Turkey Pot Pie
Ingredients
Pie Crust
- ½ cup butter cold and cut into chunks
- 1 cup almond flour
- 1 tablespoon coconut flour
- 1 medium egg
- ½ cup Cheddar cheese grated/shredded
- ½ teaspoon salt
Pie Filling
- 2 cups roasted turkey cut into chunks
- 1 cup green beans chopped into pieces
- 1 orange pepper cut into small squares
- 1 shallot chopped
- 1 stick celery chopped
- 3 cloves garlic minced
- 1 tablespoon butter
- 2 cups chicken stock or turkey stock/gravy
- 1 cup cream heavy/whipping
- 1 teaspoon thyme
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Make the pie crust
- Place all of the ingredients in a food processor and pulse until you have a dough.
- Remove the dough and place in the fridge to chill for 30 minutes.
Make the pie filling
- In a large saucepan heat the butter on a medium heat.
- Add the shallot and garlic and cook until soft.
- Add the celery, green beans and orange pepper. Cook for 5 minutes.
- Add the chopped turkey, stock and cream. Season with the thyme, salt and pepper. Simmer for 5 to 10 minutes.
Assemble
- Preheat the oven to 180C/350F degrees.
- Spoon the pie filling into a baking dish. We used a 8 inch circular dish.
- Roll out the pie crust in between two layers of parchment paper in a circular shape (or shape of your pie dish).
- Place the pie crust on top of the filling
- Bake for 30-40 minutes until the crust is golden and firm.
Notes
Nutrition
This post may contain affiliate links. Please read my disclosure policy for more information.
Elizabeth
The recipe is easy and straightforward but I don't know what happened to my crust, stick to the parchment and I ended up squigging the mixture by hand in 3 pieces and sat it on top, too embarrassed to show a photo,
Angela Coleby
Awh, that's a shame. I wonder whether it was the Cheddar cheese as different types can vary with the fat and water content. I just hope yours tasted good, despite the appearance!